Ingredients:

  • 1 pound (450g) large shrimp, peeled, deveined, and roughly chopped
  • 1 tablespoon (15ml) soy sauce, low sodium preferred
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon white pepper
  • 2 tablespoons (30ml) vegetable oil
  • 1 cup (100g) shredded cabbage (Napa or green)
  • 1/2 cup (50g) shredded carrots
  • 1/4 cup (30g) chopped green onions
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and minced
  • 2 tablespoons (30ml) oyster sauce (or vegetarian oyster sauce)
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) cornstarch
  • 1/2 teaspoon sugar
  • 1 package (approx. 12-16) egg roll wrappers
  • 1 large egg, beaten
  • Vegetable oil, for deep-frying (approx. 4 cups/950ml)

Instructions:

  1. Marinate chopped shrimp with soy sauce, sesame oil, ginger, and pepper. Chill for 15 minutes.
  2. Heat vegetable oil in a skillet or wok over medium-high heat. Add garlic, ginger, cabbage, carrots, and green onions. Sauté until softened but still slightly crisp.
  3. Add the marinated shrimp to the skillet and cook until pink and cooked through. Stir in oyster sauce, rice vinegar, cornstarch, and sugar. Cook until the sauce thickens slightly. Remove from heat and let cool slightly.
  4. Place an egg roll wrapper on a clean surface, diamond-shape facing you. Spoon a portion of the filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with beaten egg and roll tightly to seal.
  5. Heat vegetable oil in a deep fryer or pot to 350°F (175°C). Carefully add the egg rolls in batches (don't overcrowd the pot). Fry until golden brown and crispy, about 2-3 minutes per side.
  6. Remove egg rolls with a slotted spoon or spider and place on a baking sheet lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce. Enjoy your crispy shrimp egg roll recipe!